Rosemary-Thyme Venison Chops

While watching Food Network, a Giada De Laurentiis rerun introduced me to the Florentine beefsteak, which is a giant, 2-inch-thick porterhouse steak simply seasoned and cooked to rare. With a spritz of lemon juice over the beautiful crust, it made my mouth water. I made the dish that very same night. (Sure does help to keep a well-stocked pantry.) If we ever make it to Italy, we're definitely having one! Those Florentines do know how to eat their meat.

Though it may be difficult to get the porterhouse cut off a deer, our version is made from venison loin cooked to a perfect medium-rare (or rare, if you'd like) with pungent rosemary and thyme. If you're out of loin, use steaks from the hindquarters instead. But remember that younger deer are tastier, more tender deer. 

Pictured is cauliflower rice with arugula salad on the side. 

Servings: 4
Prep Time: 1 hour
Cooking Time: 15 minutes
Ingredients:
- 4 1-inch-thick butterflied venison loin steaks
- 2 sprigs of fresh rosemary, leaves chopped
- 2 sprigs of fresh thyme, leaves chopped
- Coarse freshly-ground pepper, to taste
- Kosher salt, to taste
- 1 wedge of lemon
- Olive oil
- 4 pats of butter

Directions:

1. One (or two) hour(s) prior to cooking, take venison out of the refrigerator. Remove silver skin from venison and pat completely dry with paper towels. Rub kosher salt, ground pepper, rosemary and thyme all over meat. Allow the meat to sit on the counter to come to room temperature.

2. Just before cooking, pat steaks dry again-- remember, wet steaks do not brown well. Season with more salt, if needed. Heat 1 tablespoon of oil in a skillet. When oil begins to smoke slightly, sear steaks for 2-3 minutes on each side for medium rare. The internal temperature should read about 130 degrees. 

3. Take meat out of the pan, wrap it in foil and allow it to rest and carryover cook for at least 5 minutes; we enjoy venison at the finishing temperature of 135 degrees.Then slice venison thinly against the grain and squeeze lemon juice over the meat. Serve with a pat of butter, optional.